7/25/12

Homemade Onion Rice Mix, Lemon Dill and even Vegetable Rice Mixtures

While thinking about ways my family would eat rice mixtures, I remembered posting some DIY recipes for easy mixes a few years ago. When I checked, it ends up they were posted here about 5 years ago! Wow, how the time flies! Time to revisit them again!

Think about making these and then storing them in an air tight Mason or other canning jar. You could also seal them in Mylar Foil Pouches or a FoodSaver Vacuum Sealer. Although I've never done this, I think you could even put them in a Ziploc and freeze the mix. I've never thought about that one before!

Combine the ingredients specified for each different mix, and store each different mix in a glass jar or tightly closed container on the pantry shelf for up to 4 months.

To
Use: Mix 1 cup of any of the rice mixes with 2 cups of liquid, either
water, juice, broth, or a combination along with 2 tablespoons of
butter. Place the rice, liquid, and butter on high heat and bring to a
rolling boil. Immediately reduce the heat to very low, cover and simmer
the rice for 10-15 minutes or until all the liquid is absorbed.

To
cook in a microwave, combine the rice, liquid, and butter in a 1 1/2
quart casserole, and heat, uncovered on high or full power for 12
minutes. Top and stir once or twice during the cooking. Cover the
casserole and let rice stand for 5 minutes before serving.

Variations: It's easy to make a meal in one pot if you sprinkle a cup of
rice mix around a roast or several meat or fish pieces before baking.
Just remember to add 2 cups of liquid, cover, and bake for at least 30
minutes or until meat is tender. Or, try serving the prepared rice
combined with stir fried vegetable, shrimp, or chopped ham. When making
Spanish Rice, it's a good idea to use tomato juice or sauce as the
liquid. The mixes make 32 oz. each.

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